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Fennel Pollen Sauteed Trout Fillet On Parsnip and Apple Puree
http://www.bunkycooks.com/2012/03/king-of-the-mountain-chef-challe...
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Ingredients
categorized
original
Trout
4 Trout fillets (skin-off and de-boned)
½ teaspoon Fennel Pollen (can be replaced with ground fennel seeds)
1 tablespoon Butter
¼ cup White wine
1 Shallot (peeled and cut in small dices)
Salt and pepper
Parsnip and Apple Puree
2 Parsnips (peeled and cut in ½ inch dices)
2 Apples (peeled and cut in ½ inch dices)
1 Shallot (peeled and cut in small dices)
1 tablespoon Butter
2 cups Chicken Stock (Swanson or similar product)
½ cup Heavy Cream
Salt and pepper
Ingredients
categorized
original
Produce
Apples
(
2
)
Parsnip and apple puree
(
1
)
Parsnips
(
2
)
Seafood
Trout
(
1
)
Trout, skin-off and de-boned fillets
(
4
)
Canned Goods
Chicken stock
(
2
cups
)
Cooking & Baking
Fennel pollen
(
1/2
teaspoon
)
Salt and pepper
(
2
)
Dairy
Butter
(
2
tablespoon
)
Heavy cream
(
1/2
cup
)
Beer, Wine & Liquor
White wine
(
1/4
cup
)
Other
1 Shallot (peeled and cut in small dices)
Preparation
Read recipe preparation on
bunkycooks.com
Bunkycooks
www.bunkycooks.com
All 170 recipes
Social Stats
32.5
Rating
1-100
6
Tweets
11
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Shares
31
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Views
2
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Recipe Stats
Published March 30, 2012 (10 months ago).
13 people saved this recipe.
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